Fried Green Tomatoes

We hung out with my cousin and her husband last night and came home with a bag of tomatoes from their garden - green tomatoes! I was so excited to make Fried Green Tomatoes. The only time I have ever had them was at the Missouri State Fair last year, but I have always loved the movie. :) Come on - who doesn't love Jessica Tandy!? And Chris O' Donnell isn't bad to look at either!

This evening for dinner we had some left over soup and Fried Green Tomatoes. I found a wonderful recipe on Allrecipes. Matt took his first bite and said "Oh My God! These are so good". After his second bite it was "Better than the State Fair!" After his third bite it was "These are amazing, I love you!". I swear after every tomato he had he would just go on about how much he loved them. It made me laugh!

I was actually very surprised at how good they tasted. I put some Ranch Dressing out to dip them in, but they were plenty good without the Ranch. We didn't end up using it. We don't normally eat fried food, so I won't make these again any time soon, but they were certainly delicious and it was fun to have something different for dinner.

Fried Green Tomatoes
Source: Allrecipes.com



My adaptions in italics - they're based on the recipe reviews

4 large green tomatoes
2 eggs I used egg whites
1/2 cup milk
1 cup all-purpose flour
1/4 cup cornmeal
3/4 cup bread crumbs I used Italian Style Panko
2 tsp coarse kosher salt I cut it down to 1/2 tsp
1/4 tsp ground black pepper
1 quart vegetable oil for frying

DIRECTIONS:

Slice tomatoes 1/4 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.